biscoff

When we fly we generally fly Delta. For whatever reason, this is the airline my husband chooses most and he flies a lot. So, when we go somewhere I’m always thrilled that we get to have the “Biscoff” cookies that Delta serves. They’re crisp and full of flavor sort of like a chai cookie or a ginger snap. They are delicious! Trader Joe’s sells something similar called “Speculoos” and they are spectacular! The sad thing is, now you can buy them in the grocery store. I say sad only because now they are losing their “treat” status in my mind and I’m tempted to buy them (of course, I have). What fun is that?

I never really considered trying to bake them myself. Until last weekend, that is. The winter issue of “Cook’s Illustrated” came Saturday. Low and behold a recipe for my favorite travel cookie. Hmmm … Should I? NO! Did I? YES!

Turns out these have an inordinate amount of cinnamon, five teaspoons! Which when you use high quality Vietnamese cinnamon, the flavors JUMP at you. I used my mortar and pestle to grind up the cardamom and clove. I could have used an electric grinder (I have one) but for some reason I felt inspired to do it old school. I also heated the pods up to enhance the flavors. WOW! Fresh ground cardamom is amazing! Needless to say, my house smelled like Christmas yesterday!

I didn’t grow up making holiday cookies. So this is the first time I’ve made a cookie that had to be rolled out and cut into shapes. From now on these will be my GO-TO holiday cookie, even if it’s for sheer aroma therapy purposes.

The final result is fabulous. Crisp, aromatic and perfect to dip in a bit of coffee!